Make It

1. Grease a large plate or line it with wax paper.

2. In a large bowl, combine the salmon, jalapeno, lemon juice, egg, olive oil, garlic powder, salt, and pepper, and mix well with your hands. With wet hands, loosely form the burgers into 4 patties, place them on the plate, and refrigerate for at least 15 minutes.

3. Heat a skillet large enough to comfortably hold the patties over medium heat. Spray the skillet with a nice layer of coconut oil, or add the olive oil, and let it heat until it begins to shimmer a bit.

4. Using a spatula, add the salmon burgers to the skillet and cook them until the bottoms are just golden brown, then flip and cook until the other side browns, 5 to 6 minutes per side. When both sides are golden brown and the middle of the burgers feels firm to the touch, they are done. Remove them to a cutting board and let them rest for 5 minutes.

5. Slice open the warm pitas and spread each with 1 Tbs. yogurt (if using). Stuff each pita with a lettuce leaf, a quarter of the cucumber slices, a quarter of the sprouts, and a salmon burger. Add a splash of hot sauce, if desired, to each pita.

Note

Salmon burgers are stickier and trickier to work with than regular burgers, but if you keep your hands wet as you form the patties, all will be well.

Reprinted from Back to the Kitchen by Freddie Prinze Jr. Copyright (c) 2016 by Freddie Prinze Jr. By permission of Rodale Books. Available wherever books are sold.